With a crispy, buttery crust made from puff pastry topped with creamy garlic ricotta filling and heirloom tomato slices layered on top, this Tomato Ricotta Tart has it all. Not only is this tart delicious, but it is easy to make too. Serve it as an appetizer, lunch, or dinner!
Tomato ricotta tart - a tantalizing combination of puff pastry, creamy homemade ricotta filling, and juicy tomatoes. This recipe is simple, impressive, and irresistibly good.
It starts with store-bought puff pastry - my favorite is Trader Joe's. (It uses real butter.) The ricotta filling comes together in a pinch using whole milk ricotta, egg, parmesan, and seasonings. Slices of heirloom tomatoes finish the tart before it is baked to crispy perfection.
Garnished with arugula, fresh basil, and olive oil - this ricotta tart hits all of the flavor and textural notes you look for in a good tart. Make this tart as an appetizer or simple dinner. This recipe only uses one sheet of puff pastry; use the other to make a batch of these Everything Bagel Cream Cheese Turnovers.
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Tomato Ricotta Tart
Why is this easy tart recipe so great? First, it starts with premade puff pastry. Second, it has a creamy, homemade ricotta filling. Why use ricotta cheese? Ricotta is a mild, fresh cheese with a soft texture. Its mildly sweet flavor makes it a staple cheese in Italian cooking. The ricotta cheese is perfect for fillings and pairs beautifully with the tart tomato slices on top. Here is why you will love this simple tomato ricotta tart with arugula.
- It's DELICIOUS and easy.
- The rich crust is made from buttery {premade} puff pastry.
- The creamy ricotta cheese filling is infused with garlic.
- This recipe uses fresh ingredients - tomatoes, arugula, and basil.
Ingredients
- Puff Pastry (thawed)
- Ricotta Cheese
- Large Egg (room temperature)
- Grated Parmesan Cheese
- Garlic Cloves (minced)
- Salt
- Crushed Red Pepper Flakes
- Tomatoes (sliced thin)
- Arugula
- Extra-Virgin Olive Oil
- Fresh Basil
- Freshly Cracked Black Pepper and Kosher Salt
See the recipe card for ingredient quantities.
Instructions
STEP 1 - Preheat oven to 400°F. Line a sheet tray with parchment paper, and set it aside.
STEP 2 - On a lightly floured surface with a rolling pin, carefully roll out the thawed sheet of puff pastry into a rectangle approximately 10 by 12 inches long. Transfer to the prepared sheet tray.
STEP 3 - With a paring knife, lightly mark a 1-inch border around the pastry, being careful not to cut through the pastry. Using a fork, prick the center (inside the border) with minor marks to keep the pastry from puffing up during baking.
STEP 4 - Mix the ricotta, egg, parmesan cheese, minced garlic, ¼ teaspoon salt, and red pepper flakes in a small bowl. Spread the mixture on the interior (center) of the border. Lay the tomato slices over the ricotta so that the tomatoes cover the ricotta. Sprinkle the additional salt over the tomatoes.
STEP 5 - Bake pastry for 20-25 minutes until the crust has puffed and is golden brown. Allow the pastry to cool for a few minutes.
STEP 6 - Garnish the ricotta tart with arugula, fresh basil, extra-virgin olive oil, and grated parmesan. Season with flakey salt and freshly cracked black pepper, as desired. Cut into squares and serve immediately.
Substitutions
- Ricotta - Cream Cheese, Goat Cheese
- Parmesan Cheese - Pecorino Romano
Variations
- Lemon - Add lemon zest to the ricotta cheese filling for zing and vibrant flavor.
Handling Puff Pastry
Do thaw your puff pastry completely before unfolding. Because the puff pastry sheets are folded within their packages, they must be unfolded before use. If you try to unfold the puff pastry sheets too early, you run the risk of tearing or cracking your pastry, ultimately affecting the appearance of whatever it is you are making.
Do not use your puff pastry straight from the freezer. As stated above, it needs time to thaw. This can be done in the refrigerator overnight or on the counter at room temperature for about 30 minutes. If you are thawing it at room temperature, keep an eye on it. You want to avoid the possibility of melted butter in the pastry if it over-softened.
Do work carefully with puff pastry. It is a delicate product to use and has the tendency to break and crack. Cut it carefully.
Do not roll the puff pastry out on an un-floured surface. You must roll out the pastry slightly for this recipe and many others. This must be done on a lightly floured surface to avoid sticking and breaking. Be careful not to overwork the puff when rolling, as you could disturb the rise of the overall product when baked if you put too much pressure on the rolling pin.
Other Delicious Appetizers
- Sun-Dried Tomato Feta Dip (Baked)
- Healthy Hot Spinach Dip
- Easy Bread Dipping Oil
- Chicken Pesto Naan Pizzas
- Cranberry Pecan Goat Cheese Log
Storage
Tomato ricotta tart is best served immediately. To store leftovers, transfer the tomato tart slices to an airtight container and refrigerate them for up to 2 days. Reheat leftovers or enjoy them cold too.
How do you reheat ricotta tart? Reheat ricotta tart slices in the oven or air fryer.
- IN THE OVEN - Preheat the oven to 350 F. Place a sheet tray in the oven to warm up. Place the ricotta tart slices onto the hot tray for 5 to 10 minutes.
- IN THE AIR FRYER - Preheat the air fryer to 350 F. Cook the ricotta tart slices for 5 to 7 minutes. (Keep a close eye - most air fryers cook items quickly.)
Suggested Equipment
- French Rolling Pin
- Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
- Nordic Ware 3 Piece Baker's Delight Set
- Chef's Knife
Expert Tips
- Best served fresh out of the oven.
- Do not open the oven until the end of the baking process. Puff pastry relies on steam to bake correctly.
- Use full-fat (whole milk) ricotta for a better body and flavor.
- Salt the tomatoes before baking the tart to prevent a soggy crust. The salt absorbs moisture while also intensifying the flavor as well.
Frequently Asked Questions
Feel free to use homemade or premade puff pastry in this recipe.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Tomato Ricotta Tart with Arugula
Equipment
Ingredients
- 1 sheet puff pastry thawed
- ¾ cup ricotta
- 1 large egg room temperature
- ¼ cup parmesan cheese grated
- ½ teaspoon salt
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 2 heirloom tomatoes sliced thin
- Garnishes: arugula, extra-virgin olive oil, fresh basil, grated parmesan cheese, crushed red pepper flakes, freshly cracked black pepper, and flakey salt
Instructions
- Preheat oven to 400°F. Line a sheet tray with parchment paper, and set it aside.
- On a lightly floured surface with a rolling pin, carefully roll out the thawed sheet of puff pastry into a rectangle approximately 10 by 12 inches long. Transfer it to the prepared sheet tray.
- With a paring knife, lightly mark a 1-inch border around the pastry, being careful not to cut through the pastry. Using a fork, prick the center (inside the border) with minor marks to keep the pastry from puffing up during baking.
- Mix the ricotta, egg, parmesan cheese, minced garlic, ¼ teaspoon salt, and red pepper flakes in a small bowl. Spread the mixture on the interior (center) of the border. Lay the tomato slices over the ricotta so that the tomatoes cover the ricotta. Sprinkle the additional salt over the tomatoes.
- Bake pastry for 20-25 minutes until the crust has puffed and is golden brown. Allow the pastry to cool for a few minutes.
- Garnish the ricotta tart with arugula, extra-virgin olive oil, fresh basil, and grated parmesan. Season with flakey salt and freshly cracked pepper, as desired. Cut into squares and serve immediately.
Notes
- STORE: Tomato ricotta tart is best served immediately. To store leftovers, transfer the tomato tart slices to an airtight container and refrigerate them for up to 2 days. Reheat leftovers or enjoy them cold too.
- REHEAT: Reheat ricotta tart slices in the oven or air fryer.
- IN THE OVEN - Preheat the oven to 350 F. Place a sheet tray in the oven to warm up. Place the ricotta tart slices onto the hot tray for 5 to 10 minutes.
- IN THE AIR FRYER - Preheat the air fryer to 350 F. Cook the ricotta tart slices for 5 to 7 minutes. (Keep a close eye - most air fryers cook items quickly.)
Nutrition
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